Hara Bhara Kabab Recipe
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Hara Bhara Kabab

Hara Bhara Kabab is a popular Indian Snack, Starter, appetizer made with Spinach, Potatoes and Peas. Restaurant Style Hara Bhara Kabab made with no cornflour or bread crumbs. Step by Step Recipe with Air Fryer and Stove top or pan fried method included.
Course Appetizer, Side Dish, Snack
Cuisine Indian, north indian
Keyword Air Fryer Indian Snacks Recipes, Best Indian Starters, Hara Bhara Kabab in Air Fryer, Hara Bhara Kabab Recipe, indian snack recipe, Restaurant Style Hara Bhara Kabab, step by step hara bhara kabab recipe without cornflour and breadcrumbs
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 22 pieces
Author Vidya Narayan



  • 750 gms Potatoes
  • 1 1/4 cup Green Peas 1 cup is 250 ml measurement
  • 1 bunch Spinach (blanched and pureed) Approx 3/4 cup 1 cup is 250 ml measurement
  • 1 tbsp Ginger
  • 4 nos Green Chillies
  • 1 tbsp Garam Masala powder
  • 1 tsp Aamchur Powder
  • 22 nos. Cashews for garnish
  • 6 tbsp Oil for pan frying or as required See Notes below
  • 4-5 cups Water See Notes below
  • salt to taste


  • Pressure Cook 750 gms of Potatoes with the skin and green peas separately
  • While the potatoes and peas cook, let us blanch the spinach.
  • Heat 4-5 cups of water in a thick bottom vessel and allow it to boil
  • Once the water boils, add the spinach leaves (I have added stems too).
  • Cook them just for couple of minutes and with a pair of tongs, lift them and place them in a colander. Chuck the colander immediately into the freezer to stop the cooking process. You can
    alternatively, add the spinach leaves to a bowl of water with ice but I avoid water wastage and opt for this process instead.
  • By now the cooker is cooling down and in the meanwhile let us roast the besan or gram flour which is the binding agent.
  • Heat a pan and add the gram flour, dry roast them on low heat until you get a lovely aroma. Be careful not to brown the besan. We just have to get rid of the raw taste and aroma. Allow it to cool.
  • Once the potatoes and peas have cooled, peel the skin of the potatoes and lightly mash them.
  • In a mixer grinder, add the spinach leaves, green chillies and chopped ginger pieces. Grind them to a smooth paste. Do Not Add Any Water.
  • Now in a big bowl, add the mashed potatoes and peas, spinach puree, salt to taste along with amchur powder and garam masala powder.
  • To this mixture, add the besan and mix everything together. Check for salt and add extra, if required.
  • Take equal portions, shape them into tikkis and place a cashew in the centre and press lightly. Refrigerate the Kebabs for atleast 10 minutes before air frying or pan frying on stove top.
  • For Pan Frying, heat a pan over low flame and add 2 -3 tbsp of oil. Once oil heats, place the kebabs carefully, first cashew side down. Allow it to cook slowly before turning them and cooking over on the other side.
  • It should form a dark brownish crust on top and the cashews should appear fully roasted
  •  Serve them piping hot with accompaniments of your choice
  • Air Fryer Hara Bhara Kabab
    We have to follow all the steps up to refrigerating the kebabs as above.

    While the kebabs are under refrigeration, pre heat the Air Fryer at 180 degrees for 10 minutes.
    Brush the mesh or tray with some oil and then place the kebabs.

    Air Fry them for 10 minutes at 180 degrees. Flip them, brush some oil and then again pop it back into the Air Fryer for 8 minutes at 160 degrees.

    Serve them immediately.


  • Potato Variety - Quality of potatoes vary so use accordingly. I have used Bombay Potatoes or Indian Potatoes for this recipe which is ideal for everyday sabzis, roasting and / or mashing too. Russet Potatoes or Idaho Potatoes, available in US are very close to what I have used and can be used for this recipe. 
  • Pressure cooking the potato and peas - I have used a 10 litre pressure cooker to cook both the potato and peas in separate containers, without any water. The cooker contains water below and the steam helps in cooking process. If you have a small cooker and/or pressure cook directly, then ensure you add enough quantity of water and add whole potatoes instead of pieces which will prevent the potatoes to become soggy and hold their shape. Especially crucial when we don't add bread crumbs and/or cornflour to the recipe. If you accidentally add water and find the potatoes soggy, add some roasted gram flour or besan to the potatoes and then refrigerate it for sometime before adding the other ingredients. 
  • Don't use any water to cook peas. You can alternatively, steam them for 10 minutes and it would be easily mashable. You can use fresh and / or frozen peas both. If you don't have access to fresh peas, then you can soak the green peas legumes in water overnight and then pressure cook with salt, mash and use in the recipe. 
  • Quantity of oil depends on you. I could make the 22 nos. of Kababs with 6 tbsp of oil. It took me 3 tbsp in each batch. Tip is to cook it on low heat and not turn often and/or until one side is cooked well. I have used Vegetable Oil. 
  • For the Air Frying, it took me just a tsp of oil which was brushed in two intervals of cooking time. 
  • Air Frying tip - As I always mention in most of the Air Fryer Recipes that I post, please ensure you serve this hot and not cold. If it gets cold, brush the kebabs lightly with some oil and pop it back into the fryer basket and air fry at low temperature (around 150 degrees C) for 5 to 10 minutes, depending on quantity.
  • Water - 4-5 cups of water is used for blanching the spinach. You can use the leftover water (post cooling) to cook other ingredients and/or use as vegetable stock. 
  • Freezing and Storage - These Kababs can be shaped and stored in the refrigerator or freezer for a day until guests arrive. If you plan to Air Fry or pan fry, just thaw and then pop it in the basket/pan. You can also freeze / reheat the cooked ones for a couple of days, if you plan to make a big batch.
  • Deep Frying - Yes you can, but why do it? If you are still planning to deep fry - Increase the amount of roasted besan or chickpea flour and add breadcrumbs to hold the mixture. 
  • Vegetable Options - Grated Carrots, Sweet Potatoes, Paneer (crumbled or cubed), Corn (steamed and roughly chopped), Capsicum, broccoli (steamed and chopped) are some of the vegetables that you can sneak for kids. You can add boiled or steamed beetroots too but that would change the colour of the kababs.
  • How to use Leftover Hara Bhara Kabab? - Turn them into delicious Whole Wheat Wraps - Smear a layer of chutney on whole wheat aata rotis, add some lettuce, place couple of warm kebabs, sprinkle some Chaat Masala powder and roasted jeera powder. Add some onion rings and roll them Serve them with some more chutney and/or ketchup.